DID YOU KNOW...?
Fun facts about our national feast day

• Canadians also celebrate Thanksgiving, but on the second Monday in October.

• The word “turkey” was originally used to describe all kinds of wild fowl.

• It’s said that cranberry vines can live forever if left to grow uncut.

• Yum! The first Thanksgiving probably included delicacies like eagle and seal meat and side dishes of fresh eel.

• We can thank Abe Lincoln for establishing Thanksgiving as a national holiday, starting in 1863. 

GREAT GRAVY
Simple no-lump secrets

Don’t bother buying jarred gravy this Thanksgiving. When the bird comes out of the oven, the main ingredient is right in the pan. Just add the turkey stock to a nice roux (the butter-flour mix that acts as a thickener).

Separate the turkey juice from the turkey fat, then mix the fat with an equal measure of flour. Stir the two ingredients in a heavy pan over medium heat for about eight minutes. Put the turkey juices  in a pan, heat at a medium-high, then add a bit of the roux and stir. Add just a spoonful of roux at a time or you’ll over-thicken the gravy. Hang onto the leftover roux and use it for turkey soup.

SEEING RED
Thanksgiving's favorite fruit

While no one really knows what foods graced the table on the first Thanksgiving, we can assume with confidence that cranberries were on the menu. The tangy red berries are native to North America, and were undoubtedly plentiful in New England, where the holiday originated in 1621. They were known by Native Americans as “ibimi” berries, and by the settlers as both “craneberries,” for their resemblance to the head and neck of a crane, and “bounce” berries, because cooks would bounce them against a wall to test their ripeness.

Modern Americans have grown accustomed to canned cranberry sauce, but we recommend this fast Food & Wine recipe for candied cranberries. It retains the natural characteristics of these super-healthy fruits.

Ingredients
1 1/2 pounds cranberries
1 cup sugar
1/2 cup water
Zest strips from 1 orange
1 tbsp. grated fresh ginger

Directions: Combine ingredients in a large skillet and cook over moderately high heat until the cranberries are candied, about 15 minutes. Let cool and serve. The sauce can be made ahead and refrigerated for up to two weeks.

LUSCIOUS LEFTOVERS
It’s always better the next day

The remains of Tom Turkey make for delicious post-Thanksgiving eating. Here’s a way to use leftover turkey and leftover potatoes to make a comfort food classic.

Turkey & Sweet Potato Shepherd’s Pie
1 lb. potatoes, peeled and cut into chunks
1 lb. sweet potatoes, peeled and cut into chunks
2 cloves garlic, thinly sliced
1/2 cup milk, hot
Salt and pepper to taste
4 cups diced cooked turkey
1 tbsp. olive oil
1 onion, chopped
1 carrot, diced
1 cup peas
3/4 cup tomato sauce or gravy
3/4 cup ketchup
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1/2 tsp. hot red-pepper sauce (optional)

Directions: Cook potatoes, sweet potatoes and garlic in boiling water until tender. Drain. Mash with hot milk and season with salt and pepper. Place turkey in a food processor and chop until fine. Heat oil in a deep, nonstick skillet on medium heat. Add onion and carrot and cook gently 5-8 minutes or until tender. Add peas and turkey to the skillet. Heat thoroughly. Add tomato sauce and ketchup, then bring to a boil. Stir in Worcestershire, soy and hot-pepper sauces. Place turkey mixture in a lightly oiled eight-inch square baking dish. Spread with mashed potatoes. Place on a large baking sheet and bake in a preheated 350-degree oven 30-40 minutes, or until very hot and crusty on top. Makes six servings, 356 calories each.

HOME FOR THE HOLIDAYS

Since 1981, the American Red Cross has sponsored Operation Fireside with the Cape May Coast Guard Training Center, allowing local families to host recruits in their homes during the holidays. To share your Thanksgiving or Christmas feast with a recruit who is far from home, call 609-465-7382.

The Atlantic City Rescue Mission serves 700 people a day. To make a food donation, visit ACRC at 2009 Bacharach Boulevard. Cash donations may be sent to PO Box 5358, Atlantic City, NJ 08401, or visit www.acrescuemission.org

Sister Jean’s Kitchen serves 400 to 600 meals daily. To make a food donation visit Victory First Presbyterian Church, 1013 Pacific Ave., Atlantic City, NJ 08401. Cash donations can be sent to PO Box 5146, Atlantic City, NJ 08404, or visit www.jeanwebsterskitchen.com.

By Marjorie Preston

Marjorie Preston is a contributing editor of Global Gaming Business magazine and managing editor of Casino Connection Atlantic City.

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